Sunday, April 30, 2017
HAWAIIAN SALAD 3 cans mandarin oranges 2 bags mini marshmallows 1/2 medium container sour cream 1 jar un-stemmed maraschino cherries 1 small can crushed pineapple 2 containers cool whip 1/2 bag coconut (optional) Open everything, and drain the fruits of can/jar juices. Cut cherries into 1/4. Combine everything in a large bowl and mix super well. Refrigerate for an hour and enjoy!
Frozen Treat 1 large box Strawberry Jello 10 oz. frozen strawberries 15 oz can crushed pineapple,drained 8 oz. cool whip (or whipping cream, whipped up) 8 oz cream cheese, softened 2 bananas sliced 1/2 cup - 1 cup of Chopped Nuts, optional Mix all ingredients together in a bowl and pour into an oblong dish. Put in freezer for a few hours or overnight.
Strawberry Cream Cheese Coffee Cake Butter Cake & Crumb Topping: 2 cups all purpose flour 3/4 cup sugar... 1/2 cup butter, cold and cut into chunks 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 3/4 cup sour cream (full fat) 1 large egg 1 tsp vanilla extract Cream Cheese Filling: 1 - 8oz cream cheese, room temperature 1/4 cup sugar 1 large egg Strawberry Filling: 1 1/2 cup fresh strawberries, cut into pieces 3 tbsp sugar 3 tsp water 1.5 tsp cornstarch Preheat the oven to 350F. Line an 8 inch round pan with removable bottom with non-stick baking paper. Prepare the strawberry jam. Combine the cornstarch and water to make a slurry in a bowl. Mix the strawberries and sugar in a pan. Cook over low heat until the strawberries release their juices about 5 minutes, then add the cornstarch mix and stir until well combined. Stir for another minute or two until it has thickened. Remove from heat. Let cool to room temperature while you prepare the rest of the cake. Prepare the cream cheese filling. Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar and egg and beat until well combined. Set aside. Prepare the cake. Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well. In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside. Spread the batter in the pan, with about 1/2 inch up the sides, also leaving a 1/2 inch border around the edges bare (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry jam on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake
CHILI CHEESE DOG BAKE 1 yellow onion, diced 1 pound ground beef ½ teaspoon salt ½ teaspoon pepper ½ cup tomato sauce ½ cup ketchup 2 ½ teaspoons chili powder ½ teaspoon sugar 10 hot dogs 1 can pre-made biscuits 4 Tablespoons butter, melted ½ teaspoon garlic powder 2 Tablespoons parsley 1 cup shredded cheddar cheese Preheat oven to 350°F / 180°C. In a deep skillet, cook onions in oil until they begin to soften. Add the ground beef, salt, and pepper, and crumble the beef with the onions, cooking thoroughly. Add the tomato sauce, ketchup, sugar, and chili powder. Bring mixture to a boil, reduce heat, and simmer for 10 minutes. Chop the hot dogs into bite-sized pieces. Set aside. Cut each biscuit into 6 pieces. Place in a bowl. Add the butter, garlic powder, parsley, and cheddar cheese to the biscuit pieces, and mix until all pieces are coated evenly. In the bottom of a 9×13 glass baking dish, layer the chili, hot dogs, and biscuits. Bake for 15 minutes, until the biscuits are golden brown. ENJOY!
HOMEMADE TACO SEASONING 1/2 cup chili powder 1/4 cup ground cumin 2 1/2 Tbsp. sea salt 2 1/2 Tbsp. black pepper 1 1/2 Tbsp. paprika 2 tsp. garlic powder 2 tsp. onion powder 2 tsp. crushed red pepper flakes 2 tsp. dried oregano Mix all of the ingredients together. Store in an airtight container for up to 6 months. To make tacos: Brown 1 pound of ground beef in a skillet. Add 3 Tbsp. taco seasoning mix and 1/2 cup water. Simmer for 5 minutes. Notes Adjust the red pepper flakes depending on how spicy you like your tacos!
EASY GRILLED TERIYAKI CHICKEN 4 boneless skinless chicken breasts 1 red pepper 1 yellow pepper 1 onion Campbell's Grill Sauces Grilled Teriyaki Chicken 3 cups cooked rice While the grill is heating, cut the peppers and onions into bite-size chunks. Skewer the vegetable pieces on a bamboo or metal skewer. Place the chicken directly on the grill. Also place the veggie skewers on the grill. Cook the chicken for 6 minutes on the first side. Turn the chicken and cook for an additional 6-8 minutes, or until the center of the chicken is no longer pink inside. Turn the veggie skewers so they get cooked on each side. While the chicken and veggies are cooking prepare the rice. Pour the Grilled Teriyaki Chicken sauce in a sauce pan and heat over medium heat according to package directions. Place a spoonful of rice on a plate. Top with the cooked chicken. Spoon teriyaki sauce overtop the chicken. Serve with a side of grilled veggies.
3 INGREDIENT PORK RIB MARINADE 1/2 cup olive oil 1/2 cup soy sauce 1/4 cup ketchup Black pepper optional, to taste 3 pounds boneless country-style pork ribs In a small bowl, combine the oil, soy sauce and ketchup. Add the black pepper, if desired. Mix well. Place the pork ribs in a pan. Pour the marinade over the ribs and allow them to sit for 10 minutes. Heat the grill to 400 degrees. Place the ribs on the hot grill and allow them to cook for 6 minutes. Turn the ribs, being careful not to puncture the ribs, which would let the juice escape. Grill the ribs for an additional 5-6 minutes, or until the internal temperature of the ribs reaches 160 degrees. Serve immediately.
HOMEMADE CHILI POWDER 1/2 cup ground paprika 2 1/2 tablespoons dried oregano 2 tablespoons cumin 2 tablespoons garlic powder 1 tablespoon onion powder 2 teaspoons cayenne pepper to taste In a small bowl, mix together all of the spices until they are well blended. Store in an airtight container in the refrigerator.
GRILLED BASIL LEMON PORK CHOPS 6 pork chops Juice of 2 lemons 2 teaspoons minced garlic 1/4 cup olive oil 1/4 cup freshly chopped basil Place the pork chops in a gallon-sized zippered plastic bag. Add the juice, garlic, oil and basil. Zip the bag closed, then turn the bag several times to be sure the pork is all coated. Place the bag in the refrigerator for at least 3 hours to marinate. Heat a grill to 400 degrees. Place the pork chops on the grill, close the lid and let pork chops cook for 5 minutes. Turn the pork chops once and allow them to cook for an additional 4-5 minutes or until the center of the pork chops reach a temperature of between 145 degrees (medium rare) and 160 degrees (medium). Remove the pork from the grill and allow it to sit for 3 minutes. Then serve and enjoy!
EASY PORK FAJITAS 1 pound boneless pork loin roast cut into thin strips 1 green bell pepper cut into thin strips 3/4 cup salsa 4 flour tortillas (8-10 inches) 1 cup cheddar cheese shredded 1/2 cup sour cream optional 1/4 cup freshly chopped cilantro optional Spray a nonstick skillet with cooking spray. Heat the skillet over medium-high heat. Add the pork and pepper strips. Cook for 3-4 minutes until pork is lightly browned. Add the salsa and heat through. Wrap the tortillas in paper towels and microwave on high for 30 seconds to warm them. Spoon the pork mixture into the warmed tortillas. Top with cheese, sour cream and fresh cilantro, if desired. Serve with additional salsa.
Saturday, April 29, 2017
Impossibly Easy Bacon Cheeseburger Pie 6 slices bacon 1 lb lean (at least 80%) ground beef 1/4 teaspoon pepper 1 large onion, chopped (1 cup) 1/4 cup ketchup 1 cup shredded Cheddar cheese (4 oz) 1/2 cup Original Bisquick® mix 1 cup milk 2 eggs 1Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside. 2In same skillet, cook beef, pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup. Spread in pie plate; sprinkle with cheese and bacon. 3In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate. 4Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired.
PINA COLADA QUICK BREAD 3 cups all-purpose flour ½ cup sugar 1 tablespoon baking powder ½ teaspoon ground cinnamon ¼ teaspoon salt 3 large eggs, slightly beaten ½ cup (1 stick) butter, melted 1 can (20 ounces) crushed pineapple, undrained 1 can (15 ounces) cream of coconut 2 tablespoons Greek yogurt Topping remaining cream of coconut ½ cup coconut flakes, sweetened or unsweetened ½ cup sweetened coconut flakes, toasted Preheat oven to 350 degrees F. Grease 4 mini loaf pans with non-stick cooking spray. Combine flour, sugar, baking powder, cinnamon and salt in a large bowl. In a medium bowl, combine eggs, melted butter, pineapple and it's juice and ⅔ cup of cream of coconut and Greek yogurt. Stir until blended. Add to flour mixture, stirring just until moist. Divide evenly among the 4 pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Cool loaves in pan for 10 minutes. Remove to wire rack and let cool before cutting and serving. For Topping In a small bowl combine cream of coconut, coconut flakes. Spread over cooled loaves. Sprinkle with toasted coconut, if desired. NOTES To toast coconut: Spread coconut evenly on a baking sheet. Place in oven at 350 degrees F, until golden brown. Stir several times. Bake for 5-7 minutes.
EASY MEDITERRANEAN SALAD For Greek Dressing: ¼ cup red wine vinegar 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon salt 1 Tablespoon Dijon mustard ⅓ cup light olive oil For Salad 2 romaine hearts, chopped 3 Roma or vine ripened tomatoes, chopped 1 English cucumber, sliced 1 red onion, peeled and sliced 4 ounces Feta cheese In a jar or dressing container combine red wine vinegar, garlic power, basil, oregano, salt and Dijon mustard. While whisking slowly stir in olive oil. Continue to stir until fully combined or close lid and shake. Store leftover dressing in the fridge to use later. Chop romaine hearts. Place in a large serving dish. Top with tomatoes, cucumber slices, red onions slices. Sprinkle with Feta cheese. Serve with dressing.
BANANA PUDDING DIP 1 (3.4-oz) instant banana pudding 1 (3.4-oz) instant vanilla pudding 3 cups half & half 1 tsp pure vanilla extract 1 (8-oz) cream cheese, softened 4 medium bananas, cubed 3 cups mini marshmallows 1 (8-oz) frozen whipped topping, thawed ½ cup roughly crushed vanilla wafers Whole vanilla wafers for dipping Using a stand or hand mixer whip together both pudding mixes with the half and half and vanilla until thickened but still pourable. Add the softened cream cheese and continue to whip until completely smooth. By hand, mix in the banana clunks, marshmallows, ⅔ whipped topping and crushed vanilla wafers. Reserve 1 Tbsp crushed vanilla wafers to sprinkle on top. Pour into a serving dish and frost the top with the remaining whipped topping. Garnish with vanilla wafer crumbs. Refrigerate covered for 2-4 hours before serving with whole vanilla wafers for dipping.
COCONUT CREAM CAKE PAN TRIFLE ½ cup sweetened flaked coconut 1 (15) oz can cream of coconut (Not coconut milk) 1 (14.5) oz can sweetened condensed milk 2 (3.8) oz boxes instant coconut cream pudding 4 cups half & half 1 (16) oz container whipped cream cheese, softened 1 vanilla pound cake OR 1 (15.25) oz box White cake mix prepared, cut into cubes 1 (16) oz frozen whipped topping, thawed and divided (OR 4 cups fresh sweetened whipped cream) Preheat the oven to 350°F. Spread the flaked coconut on a parchment paper lined baking sheet. Toast for 6-8 minutes stirring periodically until golden. Set aside to cool completely. In a small mixing bowl whisk together the cream of coconut and sweetened condensed milk. In a separate medium-size mixing bowl use an electric mixer to beat together the pudding mix and half & half until thickened but, still pourable. Lower the speed of the mixer and beat in the cream cheese. once smooth, fold in 1 cup whipped topping by hand mixing until combined. To assemble: In a deep 9 x 13-inch baking dish or cake pan layer ⅓ cubed pound cake, drizzle the cake with ⅓ coconut cream drizzle then spread with ½ coconut cream pudding filling. Repeat ⅓ cubed cake, ⅓ coconut cream drizzle then remaining pudding filling. . Top with remaining cubed cake and coconut cream drizzle. Frost the top with the remaining whipped topping. Refrigerate covered with plastic wrap until serving. Garnish with the toasted coconut just before serving.
STRAWBERRIES AND CREAM POKE CAKE 1 [16.25] oz box white cake mix, plus eggs, oil and water to prepare [See Cook's note] 1  oz can sweetened condensed milk 2  oz cream cheese, softened 1 tsp pure vanilla extract 2 quarts fresh strawberries, divided 4 cup sweetened fresh whipped cream or 16 oz frozen whipped topping, thawed 4 oz white chocolate, grated few drops pink or red food coloring [optional] Prepare the white cake in a 9 x 13 inch baking pan per the instructions on the packaging. Use the recommended amount of eggs, oil and water. Remove from the oven and use the back of a wooden spoon or to similar poke holes all over the cake. In a medium size mixing bowl, whip together the sweetened condensed milk, cream cheese and vanilla for 2 minutes. Whip until fluffy and fully blended. Whip in 1 cup of sweetened whipped cream. Add a few drops of food coloring, if desired. Spread half of the whipped cream cheese filling onto the warm cake filling the holes. Hull and cube enough strawberries to equal 2 cups and set aside the desired amount of whole berries to decorate the top. Mix the cubed strawberries into the remaining cream cheese mixture by hand then spread this over the top. Place the cake into the fridge to cool completely. After cooled, frost with the remaining whipped cream and decorate as desired with grated white chocolate and the reserved whole strawberries.
LEMON BURST POKE CAKE Cake: 1 (15.25-oz) box Golden Vanilla cake mix, plus water oil eggs to prepare (i.e. Betty Crocker) 1 Tbsp lemon zest 1 (3.4-oz) box instant lemon pudding 2 cups milk Frosting: 1 (8-oz) cream cheese, softened 2 cups powdered sugar 2 Tbsp fresh lemon juice 1 tsp pure lemon extract 1 pint heavy cream 3 Tbsp lemon zest, divided 2 Tbsp grated white chocolate Additional whipped cream and lemon slices for garnishing (Optional) Prepare the cake mix per the package instructions using the amounts of water, oil and eggs called for. Add 1 Tbsp fresh lemon zest. Bake in a 9 x 13-inch cake until a toothpick inserted into the center comes back clean. Remove from the oven and immediately poke holes using the back of a wooden spoon or similar over the cake. Be generous. In a medium size mixing bowl whip the pudding mix and milk until thickened but still pourable. Spread over the cake gently pushing into the holes. Cool completely. To make the frosting, in a medium size mixing bowl using an electric mixer cream together the cream cheese, powdered sugar, lemon juice and lemon extract. Add the cream continuing to beat until fluffy and fully combined. Mix in 2 Tbsp lemon zest by hand. Frost the top of the cake and garnish with the remaining lemon zest and grated white chocolate. May use additional whipped cream and lemon slices to garnish as pictured, if desired.
Quick Teriyaki Chicken Rice Bowls 1 lb boneless skinless chicken breast, cut into bite size pieces salt and pepper for the sauce: 1/4 cup packed light brown sugar 1/4 cup low-sodium soy sauce 2 Tablespoons rice or apple cider vinegar 1/2 teaspoon ground ginger 2 cloves garlic minced 1 Tablespoon cornstarch additional: rice steamed broccoli Cook rice according to instructions on packaging. Steam broccoli. Season chicken pieces with salt and pepper and place in large non stick skillet. Cook until done, stirring often. In a small bowl or a measuring cup, combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch. Whisk together until there are no cornstarch lumps. Add sauce to chicken and cook stirring constantly, until it thickens into shiny glaze. Remove from heat and serve immediately with rice and steamed broccoli.
BROWN SUGAR GLAZED PORK CHOPS 8 boneless pork chops 1/2 cup extra virgin olive oil 3/4 cup brown sugar 1 (0.7 oz) packet Italian dressing mix 1/2 teaspoon garlic salt 1/2 teaspoon pepper Preheat oven to 425 degrees and cover a cookie sheet with foil. Baste the pork chops with the olive oil. In a small bowl combine brown sugar, Italian dressing mix, garlic salt and pepper and mix til fully combined. Dip the pork chop in the mixture and place on the lined cookie sheet. Top pork chops with the remaining brown sugar mixture. Bake for 20-25 minutes. Once finished baking, turn on broiler and broil for 1-2 minutes to allow the brown sugar to caramelize. Remove from oven and enjoy!
Green chile enchiladas 8-10 large flour tortillas 2-3 cups shredded cooked chicken (about 4 chicken breasts) 1 clove minced garlic 1/4 teaspoon chili powder (omit if you don't like things too spicy, add more if you do) 1/4 teaspoon cumin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 (4,5 ounce can diced green chilis, about 1/2 cup 4 ounces of cream cheese, softened (more if you'd like extra creamy) 1 lime, juiced 1 (14-ounce) can green chile enchilada sauce 1/2-1 cup shredded pepperjack cheese cilantro (optional) Combine shredded chicken, cream cheese, garlic, chili powder, cumin, kosher salt, black pepper, lime and green chili in a medium sized bowl. Stir until combined. Spoon 2-3 Tablespoons into each tortilla and roll it up. Place a little enchilada sauce on the bottom of a 9x13 dish and then put the tortillas in. Pour the rest of the enchilada sauce over the tortillas and top with shredded cheese. Cover with foil. Bake at 350°F for 15 minutes. Remove foil and bake for an additional 10-15 more minutes, until the cheese is nice and bubbly. Allow to cool and enjoy! Top with fresh cilantro if desired.
Friday, April 28, 2017
Cornflake Almond Macaroons 4 egg whites 1/4 teaspoon cream of tartar 1 teaspoon vanilla 1 1/3 cups Extra Fine Granulated Sugar 1 cup slivered almonds 1 cup shredded unsweetened coconut 3 cups cornflake cereal Preheat oven to 350oF. Line baking sheets with parchment paper, silicone mat or coat with non-stick spray. Set aside. In a large bowl, beat egg whites until foamy. Mix in cream of tartar and vanilla. Gradually add sugar and beat on high until stiff and glossy. Stir in slivered almonds, coconut and corn flakes. Mix by hand until well-coated. Scoop a rounded teaspoonful and press against side of mixing bowl to compact mixture. Drop onto baking sheets about 2 inches apart. Mixture will not spread. Bake about 15 minutes or until lightly browned. Let rest on cookie sheets for 2 minutes, then transfer to wire rack to cool. Store in an airtight container.
Sweet N’ Peanut Buttery Sandwiches 2 slices of bread Soft butter or margarine 1 tablespoon Imperial Sugar Dark Brown Sugar Peanut butter, smooth or crunchy style Spread bread slices with soft butter. Sprinkle brown sugar on 1 slice. Spread other slice with peanut butter as thick as you please. Put sandwich together. Slice across center. Serve with a tall, chilly glass of milk
Sweet & Salty Kettle Corn 1/4 cup oil (vegetable, coconut, or canola) 1/2 cup corn kernels 1/3 cup Extra Fine Granulated Sugar 1 teaspoon kosher salt In a large pot with a lid, heat oil over medium-high heat. Add popcorn kernels. When oil starts to sizzle, or first popcorn pops, sprinkle sugar over popcorn kernels and quickly stir together to coat. Cover and shake pan until popping slows down. The popcorn should be done popping in about 2 to 3 minutes. Remove from heat and pour kettle corn into a large bowl. Sprinkle with salt and toss to coat. Allow kettle corn to cool for five minutes. Eat immediately or store in an airtight container for up to 3 days.
Strawberry Sweet Tea 1 cup water 1 cup Extra Fine Granulated Sugar 3 cups strawberries, hulled 8 tea bags 1 1/2 quart water In a saucepan, whisk together 1 cup water and 1 cup sugar. Add strawberries. Heat over medium heat until it starts to simmer. Reduce heat to low, and simmer for 15 minutes. Remove from heat, and let cool completely. Bring 1 1/2 quarts of water to a boil. Pour into a 2 quart pitcher and add 8 tea bags. Let steep for 10 minutes. Remove the tea bags and let cool completely. After the strawberry mixture is cool, pour through a strainer and discard the solids. Pour liquid into the tea, and mix well. Place in the fridge until cold. Pour over ice to serve.
Strawberry Popcorn 10 cups popped popcorn 1 1/4 cups Extra Fine Granulated Sugar 1 small box strawberry gelatin 1/3 cup light corn syrup 5 tablespoons salted butter, diced Preheat oven to 350°F. Prepare a sheet pan with parchment paper. Lay popped popcorn out over pan; set aside. In a small pot, heat sugar, gelatin, and corn syrup over medium low heat until smooth and bubbly, about 5-6 minutes. Add butter and stir until incorporated. Pour mixture over popcorn, stirring to coat. Place in oven and bake for 3-4 minutes. Remove from oven and stir; return to oven for 4 more minutes. Remove from oven and allow to set, about 2-3 minutes. Form into balls, if desired.
No Bake Cookie Butter Cookies 1/2 cup (1 stick) unsalted butter 1 3/4 cup Extra Fine Granulated Sugar 1/2 cup milk pinch of salt 3 cups quick oatmeal 1/2 cup Cookie Butter Spread* 2 teaspoons vanilla In a large saucepot, combine butter, sugar, milk and salt. Bring to a rolling boil until 210-215°F, or, approximately 1 to 1 1/2 minutes at a full boil. Remove from heat. Immediately add in all remaining ingredients, stirring until well combined. Working quickly, drop heaping tablespoons onto wax or parchment paper and allow to cool. * Cookie Butter Spread is available in the Jam/Jelly aisle at your local grocery store.
Hot Chocolate Popcorn 1 bag (14.4 oz) popped salted popcorn 1/2 cup Powdered Sugar 2 tablespoons cocoa powder 1 teaspoon ground cinnamon 2 cups mini marshmallows 1 cup dark chocolate chunks In a small bowl, mix together powdered sugar, cocoa powder and cinnamon with a whisk or a fork. Open popcorn bag and pour in powdered sugar mixture. Fold down the top of the bag of popcorn and shake it to cover the popcorn. Add in marshmallows and chocolate chunks, gently shaking to distribute. Serve immediately or store in an airtight container for up to a week.
Butterscotch Balls 1 cup well packed Dark Brown Sugar 1/2 teaspoon salt 1 tablespoon vanilla extract 2 tablespoons butter 1/4 cup evaporated milk Optional: 2 tablespoons dark rum 3 ounces milk chocolate, chopped in small pieces 2 cups Confectioners Powdered Sugar 1 cup finely chopped nuts Combine brown sugar, salt, vanilla extract, butter, milk and rum in a saucepan. Stir to a boil and remove from heat. Whisk in milk chocolate and allow to cool at room temperature. Add powdered sugar in 1/2 cup amounts stirring the mixture smooth between additions. If batter becomes too firm transfer on a board dusted with powdered sugar and mix by hand. The batter will set and become firmer in 10-20 minutes. Shape in 1 inch round balls and roll in chopped nuts. Place on parchment or wax paper and place in refrigerator.
FRITO SNACK MIX One 10.5-ounce bag of Fritos 2 cups Rice Chex Cereal 2 cups Pretzel Twists 1 1/2 cups nuts (I used walnuts, but peanuts, cashews or mixed nuts would work great) 1 cup light brown sugar, packed 1/2 cup butter 1/2 cup light corn syrup 1 cup of mini M&Ms Preheat oven to 350°F. In a large bowl combine the Fritos, Chex, Pretzels and nuts. Set aside. In a small saucepan melt the sugar, butter and corn syrup over medium heat. Let the mixture come to a boil and then boil for 4 minutes without stirring. Remove the pan from heat and pour over Frito mixture, stirring to coat evenly. Transfer mix to a large roasting pan and bake for 8 minutes. Remove to stir and bake for an additional 8 minutes. Transfer the mixture to a wax paper lined counter and let it cool completely before breaking into large clumps. When cooled sprinkle M&Ms over mix. Store in an airtight container for up to a week.
SALTED CARAMEL POPCORN ½ cup unpopped popcorn kernels (about 16 cups popped corn) 1 cup salted butter 1 cup light brown sugar ⅓ cup light corn syrup 1½ - 2 tsp kosher or sea salt, divided Preheat oven to 300° Line a large baking sheet with parchment paper or a silicone mat. Set aside. Pop popcorn kernels using air popper into a large bowl. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring. Pour caramel mixture over popcorn and stir to coat evenly. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes. Allow popcorn to cool on a parchment lined counter. NOTES You can add in 2 cups of nuts to the un-coated popcorn if desired! Coat with caramel as states!
SALTED NUT ROLL BITES ½ cup peanut butter ½ cup honey ½ tsp vanilla 1 cup nonfat dry milk 2 cups Honey Roasted Peanuts, finely chopped and divided about 30 mini marshmallows In a medium bowl combine peanut butter, honey, vanilla, dry milk and 1 cup of chopped peanuts. Stir until combined. Portion out about one tablespoon of mixture, flatten and wrap it around a mini marshmallow. Roll in remaining chopped nuts. Repeat until all the mixture is used.
STINKY PRETZELS 16 oz - 18 oz Sourdough Hard Pretzels, broken into small pieces ¾ cup light olive oil ¼ cup butter, melted 1 pkg Ranch salad dressing mix ¾ tsp garlic powder ¾ tsp dill weed ¾ tsp lemon pepper Place pretzel in a large bowl. IN small bowl whisk together oil, butter and all seasonings. Pour mixture over pretzels, stirring to coat. Cover bowl and let sit AT LEAST overnight. Shaking or stirring pretzels often. NOTES Store airtight for up to a week.
SNACKING GRANOLA CLUSTERS 5 cups old-fashioned oats ½ cup butter, melted ½ cup + 2 Tbsp cup brown sugar ½ cup honey 1 cup raisins 2 cups sweetened flaked coconut 4 cups corn flakes, crushed 1 tsp kosher salt 1 cup salted cashews or any kind of nut 1 beaten egg white 1 cup white chocolate chips Preheat oven to 300° Line a (15x11) baking sheet with sides with parchment paper. Mix all ingredients except the white chocolate chips together in a large bowl until evenly coated with butter and honey. Finally stir in beaten egg white evenly. Spread mixture onto baking sheet. Bake for 20 minutes without stirring. Turn oven off and allow granola to stay in oven until cooled. Break into pieces. NOTES Store airtight for up to 2 weeks.
SALT AND VINEGAR POPCORN 8 cups popped popcorn (1/2 cup unpopped kernels) 3 Tbsp butter 2½ tsp white balsamic vinegar 1½ tsp kosher salt 1 tsp dried dill Using air popper, pop corn into a large bowl, picking out any unpopped kernels. Place butter and balsamic vinegar into a deep bowl and microwave it for 30-60 seconds until the butter is melted. Whisk the butter and vinegar together and drizzle slowly all over the popcorn. I drizzled some and then mixed (shook) consistently so that it would evenly coat the mixture. If you get too much in one spot it will get chewy and shrivel. As soon as the popcorn is coated with butter and vinegar sprinkle the salt and the dill evenly and mix/shake to coat. Eat immediately.
SALTY CHURRO TOFFEE SNACK MIX 5 cups Oyster Crackers 1 cup butter 1 cup light brown sugar 1½ teaspoons cinnamon 1 teaspoon vanilla 2 tablespoons granulated sugar 1 teaspoon cinnamon 1 teaspoon kosher salt Preheat the oven to 350°F/175°C Line a baking sheet with foil. Spread the crackers evenly on the baking sheet and set aside. In a medium saucepan combine the butter and brown sugar. Stirring consistently bring the mixture to a boil and boil for 2 minutes. Remove the mixture from the heat and stir in 1½ teaspoons of cinnamon and vanilla. Pour this immediately on top of the crackers. Use a rubber spatula, stir and coat the crackers evenly with the mixture. Bake the crackers for 10 minutes until it's bubbly all over. While the crackers are in the oven combine the granulated sugar, cinnamon and salt. Set this aside. When the crackers are done remove the pan from the oven and sprinkle immediately with the salty cinnamon sugar mixture evenly. Let the crackers cool and then break into pieces. Serve immediately or store airtight for up to a week.
FUDGY MARSHMALLOW POPCORN ½ cup unpopped popcorn kernels 1 cup evaporated milk 4 tablespoons butter 2 cups granulated sugar 1 cup semi sweet chocolate chips 1 cup Marshmallow Creme 1 teaspoon vanilla 2 cups mini marshmallows Line a large half-sheet baking pan, or 2 baking sheets with parchment paper and set aside. Air-pop the popcorn using a popcorn maker into a large bowl. Set this aside also. In a heavy-bottomed pot combine the evaporated milk, butter and sugar. On medium heat bring the mixture to a boil and let it boil for 5 minutes, stirring frequently. Watch the pot carefully, as the mixture will bubble up a bit. Immediately remove the mixture from the heat and stir in the marshmallow creme, chocolate chips and the vanilla until it's smooth. Pour the mixture on top of the popcorn and stir to coat. Add the marshmallows into the bowl and continue stirring until they are coated in the chocolate as well. Spread the popcorn out onto the prepared pan(s) and allow the chocolate to set up either at room temperature or in the refrigerator. Serve immediately or store airtight for up to 2 days.
Toffee Glazed Macadamia Nuts I have made these using pecans and also almonds,,both turned out YUMMMMMy Yield :1 1/2 cups 1/4 cup Light Brown Sugar 1/8 cup honey 2 tablespoons salted butter 1 1/2 cups macadamia nuts 1/2 teaspoon flaked sea salt Line baking sheet with a silicone mat and set aside. In a medium nonstick skillet heat brown sugar, honey and butter over medium heat until it comes to a boil, stirring to combine. Once mixture comes to a full boil add in nuts and coat evenly. Cook, stirring continuously, for 5 minutes until nuts are lightly toasted. Transfer nuts to prepared baking sheet, sprinkle with salt and allow nuts to cool completely. You can even place them in the refrigerator to speed this process up. When they are cooled, break them apart and serve. Store airtight for up to a 2 weeks, but beware of humidity as they will get sticky!
COFFEE CAKE GRANOLA Crumb 1½ cups flour 2½ tablespoon granulated sugar 1 teaspoon kosher salt ¼ teaspoon cinnamon ½ cup butter, melted Granola 1½ cups old fashioned oats 1 cup chopped pecans 1 cup Rice Krispie cereal ⅓ cup honey ¼ cup coconut oil 2 tablespoons cinnamon 2 tablespoons brown sugar Preheat the oven to 325°F/165°C Line a large baking sheet with sides with parchment paper and set aside. In a medium bowl combine all the Crumb ingredients and stir until mixed. Using your hands form the mixture into small crumbs. Set aside. In a large bowl combine all the Granola Ingredients and stir until combined. Mix the Crumb Mixture into the Granola mixture and spread it evenly onto the prepared pan. Bake the granola for 30- 35 minutes until it's lightly toasted. Allow the granola to cool completely on the pan and then break it into pieces. NOTES store airtight for up to a week.
RANCH BEER BREAD 3 cups flour 3 teaspoons baking powder 1 teaspoon kosher salt ¼ cup granulated sugar 1 (12 ounce) bottle beer 1 (1- ounce) package ranch salad dressing mix ½ cup butter Preheat oven to 375°F. Coat a 9x5 loaf pan lightly with nonstick spray. Set aside. In a large bowl whisk together flour, baking powder, salt and sugar. Pour in the beer and stir to combine. Dough will be very sticky. Spread the dough into the prepared pan. In a small bowl melt together the butter and ranch seasoning. Whisk to combine. Pour the melted butter mixture on top of the bread dough. Bake for 50-60 minutes, or until the bread is cooked and a toothpick inserted into the center comes out clean. Allow the bread to cool for 10 minutes in the pan and then transfer to a bread board to cool or serve.
PARMESAN GARLIC BISCUIT ROLLS Serves: 10-12 rolls 2 teaspoons olive oil 2 cups self-rising flour, plus more for dusting 1½ cups heavy cream 2 tablespoons salted butter, melted 1½ cups freshly grated Parmesan cheese 3 garlic cloves, minced ¼ cup chopped fresh parsley Preheat oven to 475°F. Grease a 12- inch ovenproof skillet with the olive oil. Put the flour in a medium bowl and make a well in the center. Pour the cream into the well. Using a wooden spoon and working from the sides of the bowl, stir the flour into the cream until the mixture is just combined, taking care not to overwork the dough. Place the ball of dough onto a floured surface. Press the dough into a rectangle, about ½- inch thick. Brush 1 tablespoon of the melted butter. Sprinkle with the Parmesan cheese, garlic and parsley. Working from the long side of the dough, roll tightly until you have a log. Cut it into 1½- inch slices and place in the prepared skillet. Drizzle the remaining tablespoon of butter over the biscuits. Bake until lightly browned, 10-12 minutes.
COOL RANCH DORITOS CHICKEN FINGERS 2 lbs boneless chicken breasts, cut into "tenderloin" strips 2 cups buttermilk 1 (12 oz) bag of Cool Ranch Doritos (or whatever flavor you prefer) 1 cup flour *optional 1-2 Tbsp Ranch seasoning mix for extra Ranch flavor In a medium bowl, marinate the chicken strips in buttermilk for at LEAST 2-3 hours (you can soak overnight). When ready to bake preheat oven to 400°. Line a baking sheet with foil and spray with nonstick spray. Set aside. Take bag of Doritos and crush the chips inside. Now transfer Dorito pieces and flour into food processor or blender to crush and blend until the Doritos are the size of panko bread crumbs. Add in Ranch seasoning if desired. Transfer crumbs into a medium bowl. Set up a "coating station" and remove each chicken strip from the buttermilk, allowing excess to drip off and coat the chicken in the Dorito/Flour mixture. Transfer to lined baking sheet. Continue with all chicken. Bake chicken strips for 15-20 minutes until chicken is cooked through. Serve immediately with Ranch dressing!
BUTTER CHICKEN serves 4 1 - ¼ pounds lean boneless chicken breasts pounded or sliced thin (approx ½ inch) 2 eggs, whisked 1 sleeve Ritz Butter round crackers (about 30), crushed 1 tsp salt 1 tsp black pepper ½ tsp garlic powder ½ cup butter, cut into cubes ( I used Challenge Butter) Preheat oven to 375° In medium bowl combine crushed crackers, salt, pepper and garlic powder. Rinse and pat each chicken breast dry. Dip each breast into the whisked eggs and then into the cracker mixture, coating evenly. Place chicken into a 9x13 baking dish. Scatter the cubes of butter around the chicken in the baking dish and bake for 25-30 minutes until chicken is cooked through and juices run clear. Serve immediately, spooning extra butter on top of the chicken if desired
BROWN SUGAR MEATLOAF ½ cup light brown sugar ½ cup BBQ sauce 1 small onion, small diced (about 1 cup) 2 cloves garlic, minced 2 teaspoons kosher salt 1 teaspoon fresh ground black pepper ½ teaspoon smoked paprika ¼ teaspoon ground cayenne pepper 2 pounds lean ground beef 2 eggs ¾ cup milk 1 cup finely crushed Ritz Cracker crumbs Preheat the oven to 350°F/175°C Lightly spray a 9x5 loaf pan with nonstick spray. Set aside. Spread the brown sugar into the bottom of the pan evenly. Top the brown sugar with the BBQ sauce. Set the pan aside. In a large bowl combine the remaining ingredients and using your hands mix everything together evenly. Try not to over work the meat, which will result in a dense loaf. Place the meat on top of the BBQ sauce and press evenly into the pan. Bake the meatloaf for 60-70 minutes until the juices run clear or a meat thermometer inserted in the center reads 160°F/70°C. Allow the meat to rest for 15 minutes. Drain the excess fat and transfer the meat to a platter to serve.
EPIC GARLIC BREAD Serves: 10 large slices 1 large loaf Ciabatta bread 4 - 6 cloves garlic, minced ½ cup chopped fresh parsley ½ cup room temperature butter, cut into pieces 2 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 cup fresh grated Parmesan cheese *optional ¼ teaspoon cayenne pepper Preheat oven to 425°F/220°C Using a serrated knife cut your bread into thick slices leaving about ½- inch at the bottom uncut. Be careful not to cut the bread all the way through, as you need the bread to hold together to contain all the filling. In a medium bowl combine the remaining ingredients with a fork. Stuff the filling into the crevices of the bread evenly. You might think you have too much filing, you don't. Use it all. Wrap the bread tightly in aluminum foil, place the bread on a baking sheet and bake for 25 minutes. Uncover the bread and bake for an additional 5 minutes to crisp up the outside of the bread. Serve warm.
CROCK-POT SLOW COOKER TACO TRUCK CHILI Serves: serves 10-12 2 tablespoons olive oil 3-4 pounds chuck roast salt and pepper 1 large onion, diced 1 large red pepper, diced 5 cloves garlic, minced 1-2 chipotle peppers (from can of chipotle in adobo), diced 2 can Rotel, undrained 1 can corn, drained 1 can black beans, drained and rinsed 1 cup beef stock or beer 1 tablespoon smoked paprika 1 tablespoon cumin 1-2 tablespoon chili powder 1 tablespoon ground coriander ⅛ cup flour Heat oil in skillet over high heat. Sear the meat on both sides and place in Crock-Pot®. Add in all the remaining ingredients and stir to combine. Cook on high heat for 4-6 hours or low heat for 8-10 hours. -45 minutes before the chili is done remove ⅓ cup of the liquid from the pot. Mix in the flour and stir until smooth. Pour this back into the chili and cover and cook for 30-45 more minutes, or until slightly thickened. Remove meat from the pot and shred, or alternatively shred meat right in the pan. Serve with taco toppings, like avocado, cheese, sour cream, and/or with corn chips.
SHEET PAN FAJITAS Serves: serves 4 1 teaspoon smoked paprika 1 teaspoon ground coriander 1 teaspoon cumin 1 teaspoon kosher salt 1 teaspoon chili powder 1 teaspoon garlic powder ¼ cup vegetable oil 2 limes 1½ pounds boneless chicken breasts 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 1 large jalapeno ½ medium onion Preheat oven to 400°F. Lightly coat a large baking sheet with nonstick spray and set aside. In a bowl combine paprika, coriander, cumin, salt, chili powder, and garlic powder. Add in the oil and juice of one lime and mix together. Set aside. On a large cutting board slice chicken into strips about ⅓- inch thick. Place in a large bowl. Remove the stem and seeds from all the peppers. Slice into strips the same size as the chicken. Repeat with the onion.The trick to everything cooking evenly is everything is the same size. Place the peppers and onions in the bowl with the chicken. Pour the seasoning mixture on top and stir to coat evenly. Spread everything onto the prepared pan and bake for 20 or until the chicken is cooked and the peppers and onions are soft. Turn the oven onto broil, place the sheet pan on the top rack and broil for 3-5 minutes until the peppers are lightly toasted. Remove from oven and squeeze the juice of one lime evenly on top. Serve immediately.
CROCK-POT PHILLY CHEESESTEAK SLOPPY JOES 4 pounds very lean ground beef 2 red bell pepper, sliced thin 2 green or yellow bell pepper, sliced thin 1 large onion, sliced thin 2 tablespoons steak seasoning ½ cup brown gravy ¼ cup tomato paste *optional - 2 tablespoons corn starch sliced Provolone cheese Add all the ingredients into your 5-6 quart Crock-Pot®. Cook on high for 4-6 hours or low 8-10 hours. Halfway through the cooking process break up the ground beef with a wooden spoon. If the liquid is too thin, remove 2 - 3 tablespoons liquid from the Crock-Pot® and combine it with 2 tablespoons of corn starch. Pour this back into the Crock-Pot® and stir. Cook for an additional 45 minutes until the sauce has thickened slightly. Serve on hamburger buns with a slice of Provolone cheese. serves 12
Thursday, April 27, 2017
Strawberry Shortcake Muffins 2 cups all purpose flour 1 teaspoon baking powder ⅛ teaspoon salt 2 eggs 1 cup heavy cream 1 stick of butter 1 cup white sugar 1 teaspoon vanilla extract 1 heaping cup of diced strawberries Whisk the dry ingredients together in a medium sized bowl. In a medium bowl, beat the wet ingredients together. Then mix in the dry ingredients. Fold in 1 heaping cup of diced strawberries. Fill the muffin cups ⅔ full. Bake at 400 degrees for 20-25 minutes. Makes 1 dozen muffins. You can serve them as is, or slice them in half & top with a dollop of whipped cream.
Strawberries & Cream Bread ½ cup butter, softened 1 cup sugar 8oz cream cheese, softened 2 eggs, room temperature 1 teaspoon vanilla extract 2 cups bread flour (all purpose can also be used) 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¾ cup buttermilk 2 cups fresh strawberries, chopped Preheat oven to 350 degrees. Grease & flour a 9×5 inch loaf pan. With an electric mixer, cream together butter, sugar, & cream cheese. Mix the eggs in one at a time, & then stir in vanilla. In a separate bowl, mix together the flour, baking powder, baking soda, & salt. Combine the flour mixture with the wet mixture; add buttermilk & stir just until combined. Do not overmix! Gently fold in strawberries. The mixture will be thick. Bake for 45-55 minutes.
Sweet & Savory Baked Pork Chops 4 thin to medium cut boneless pork chops 2 tablespoons butter ¼ cup brown sugar 4 tablespoons Worcestershire sauce 1 large sweet onion (like vidalia), sliced salt , pepper, & steak seasoning to taste Preheat your oven to 350 degrees. Melt the butter in a skillet on medium-high heat. Season the pork chops on each side with salt & pepper. Cook for a few minutes on each side, until nicely browned. Transfer the chops to a 2 quart casserole dish, leaving the burner on. Sprinkle the pork chops with steak seasoning. Add the sliced onion, brown sugar, & Worcestershire sauce to the butter in the skillet. Cook for 7 minutes. The mixture will be dark & lovely. Pour the onion mixture evenly on top of the pork chops. Cover with tin foil & bake for 20 minutes. Serve with the sauce spooned on top, and/or with the sauce in a dipping cup.
Burgers with Cilantro Garlic Sauce 1 pound lean ground beef (turkey or chicken can also be used) 4 teaspoons minced garlic, divided 2 tablespoons chili powder 3 tablespoons Worcestershire sauce 1 cup Greek yogurt 1 cup chopped cilantro salt & pepper to taste whole wheat sandwich thins (like a thin hamburger bun, in the bread section) olive oil to taste (optional) 1 tomato, thinly sliced In a medium sized bowl, combine the Greek yogurt, cilantro, & 2 teaspoons minced garlic. Set aside. In a large bowl, combine the ground beef, 2 teaspoons of the minced garlic, chili powder, & Worcestershire sauce. Form into patties. Sprinkle with salt & pepper to taste. Grill on medium heat for about 8 minutes on each side – or until desired doneness. Drizzle the sandwich thins with a little olive oil & grill on each side for a couple of minutes. (This step is optional) Spread a tablespoon of the yogurt sauce on the inside of the bottom bun. Top with a tomato slice & the burger. Spread another tablespoon of sauce on the top half of the bun, and top the burger with it. Serve with additional chopped cilantro to garnish, if desired.
Cheesy Ranch Potatoes potatoes, diced (peeled, not peeled, russet, reds, whatever) butter salt & pepper (or whatever other seasoning you like, taco seasoning, garlic herb, etc) ranch dressing, to taste shredded cheese of your choice, to taste Preheat oven to 400 degrees. Place the diced potatoes in a baking dish. Dot with a few pieces of butter. Season with salt & pepper, or whatever other seasoning you like. Cover with aluminum foil, and bake for 50-60 minutes, until potatoes are fork tender. Add ranch dressing & shredded cheese to taste. Cook in the oven for another 3-5 minutes, until cheese is melted & ranch is piping hot. Serve immediately
Cinnamon Roll Casserole 2 tablespoons of melted butter or baking spray 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing (icing reserved) 4 eggs ½ cup heavy whipping cream 2 teaspoons ground cinnamon 2 teaspoons vanilla 1 cup chopped Pecans ¼ cup maple syrup + 1 teaspoon Heat oven to 375 degrees. Pour melted butter into a 3 quart baking dish that has been sprayed with non stick cooking spray. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 6 pieces - place the chopped cinnamon rolls over the melted butter. In a medium bowl, whisk together the eggs, cream, cinnamon & vanilla until combined. Drizzle the mixture over the cinnamon rolls. Sprinkle with pecans; drizzle with ¼ cup maple syrup. Bake 25 minutes or until golden brown. Cool for 10 minutes. Remove covers from the icing; microwave for about 15 seconds or until thin enough to drizzle. Stir in 1 teaspoon of maple syrup. Drizzle over the cinnamon roll casserole
Ranch Pork Chop & Potato Casserole with Cheddar Gravy 4-6 pork chops (bone-in or boneless, they both work) 8 cups thinly sliced potatoes (about ¼" thick) ranch dressing (no measurements, use it based on your preference) 1 large onion, thinly sliced 1 can cheddar cheese soup 1¼ cups milk seasoned Italian bread crumbs 2-3 tablespoons of butter, broken into small pieces - plus more to sear chops in salt pepper garlic powder chopped green onions (optional) Preheat the oven to 350 degrees. Melt a couple tablespoon of butter in a hot skillet. Season the pork chops with salt, pepper, & garlic powder to taste. Sear the chops on each side for a couple of minutes until lightly browned. Remove the pork chops from the pan & set aside to cool slightly. Once cool enough to touch, brush each side with ranch dressing & coat both sides in seasoned bread crumbs. Pour the can of cheddar cheese soup & the milk into the pan you used to sear the chops. Whisk it together, & scrape the browned bits off of the bottom. Bring to a boil on medium heat, whisking occasionally. Place half of the potato slices into the bottom of a 9x13 casserole dish that you've sprayed with nonstick cooking spray. Season with salt, pepper, & garlic powder & drizzle some ranch dressing over top (between ¼ cup & ½ cup). Layer the other half of sliced potatoes on top & repeat the salt, pepper, garlic powder, & ranch dressing. Lay the sliced onion over the ranched up potatoes. Season with a little more salt & pepper. Pour half of the cheddar gravy over the potatoes & onions. Top with the coated pork chops. Pour the other half of the cheddar gravy over top of the pork chops. Cover with aluminum foil. Bake, covered, at 350 degrees for 1 hour. Remove the foil, & bake uncovered for an additional 15 minutes.
Pantry Casserole 2-3 cups of dried pasta (depending on how much you want) 1 can cream of mushroom 1 can cream of celery 1 can cream of tomato (while I think you can substitute the cream of soups, I don’t recommend leaving this one out) 1 lb of ground beef/turkey/chicken (I prefer beef, but turkey is delicious as well) 2 cups of shredded sharp cheddar 2 cups of shredded mozzarella Spices (optional) Canned mushrooms (optional) Preheat oven to 350 degrees Brown the meat until cooked through and drain off any grease. While the meat is browning, boil water and cook pasta according to directions on the box Drain pasta and mix with the meat, adding in the cans of soup, and any optional spices or mushrooms. Spray a 9x13 pan with cooking spray, and layer half of the mixture into the pan. Top with 1 cup of sharp cheddar and 1 cup of mozzarella. Layer the other half of the mixture, and top with the remaining cheese (I always do cheddar on top, because Gma did). Put in the oven and bake until the top is browned and bubbly, about 45-60 minutes give or take. You can increase the temperature if you want it to cook faster, but I think low and slow works best. Serve it up with your buttered and jellied bread, and a veggie
Sloppy Joe French Bread Pizza 1 pound ground chuck 1 can sloppy joe mix 1 loaf french bread, sliced in half lengthwise 1 to 1.5 cups of shredded cheddar cheese 1 to 1.5 cups shredded pepperjack OR monterey jack cheese chopped onion (optional) minced garlic (optional) Preheat oven to 350 degrees. In a skillet, brown your ground chuck. Add the onion to cook with it, if using. If you are using minced garlic, add it right before you add the sloppy joe mix to avoid bitterness. Once the meat is browned, drain the excess grease. Stir in the can of sloppy joe mix & cook on medium/low for about 5 minutes, or until slightly thickened. Evenly spread half the sloppy joe/beef mixture each french bread half. Combine the two shredded cheeses & sprinkle on top. Bake at 350 for 10 minutes.
Italian Sub Pasta Salad 8 ounces rotini pasta, cooked drained and cooled 1 cup grape tomatoes, cut in halves 1 cup diced cucumber 1/2 cup diced red bell pepper 2 cups shredded iceberg lettuce, packed 1/2 cup chopped red onion 1/2 cup sliced black olives 4 ounces diced cooked ham 4 ounces diced hard salami 4 ounces cubed provolone cheese DRESSING 1/3 cup extra virgin olive oil 1/2 cup red wine vinegar 1/4-1/2 teaspoon salt 1/4-1/2 teaspoon garlic powder 1/2 teaspoon pepper 1/2 teaspoon sugar 1 teaspoon oregano Make sure your pasta has cooled completely. In a large bowl, toss together pasta, tomatoes, cucumber, red bell pepper, shredded lettuce, chopped onion, sliced black olives, ham, salami and provolone. In a jar or crouet, pour all the dressing ingredients. Shake very very well. Pour over the salad and toss to coat evenly. Serve. If not eating right away, give another good mix/toss before serving. Best if eaten the same day as prepared.
Easy Overnight Dessert 10 Graham Crackers 1 5.9 oz Box of instant pudding (your flavor of choice, I used lemon) 2 cups heavy whipping cream (can use milk but it won't be as rich) Small container Cool whip or your favorite whipped cream Put the box of pudding mix with 2 cups of heavy whipping cream in a large mixing bowl, whisk for 2 minutes. Line as square dish with graham crackers. You may need to cut a few to fit around the edges. Pour 1 cup of pudding over the graham crackers and spread. Apply another layer of graham crackers then pour the rest of the pudding over graham crackers to create second layer. Sprinkle graham crackers crumbs over top. Refrigerate for at least 30 minutes. Top with Whipped Topping and put back in the refrigerator overnight or at least 6 hours
Veggie Cream Cheese Stuffed Celery 8 stalks celery, cut into 3-inch pieces washed and dried well (very important) 2 (8 ounce) packages cream cheese, room temperature 1 -2 tablespoon milk 1 (1 1/4 ounce) packet dry vegetable soup mix (I used Knorr's) Wash, and cut the celery. Dry celery stalks with a paper towel (IMPORTANT). Cut into 3" pieces, and set aside. Put cream cheeses into a glass bowl. Put in microwave for 45 secs., until soft. Add milk and cream together. Start with 1 T. and add more, if needed to make a creamy texture. Add Vegetable Soup dip mix, and mix well. Stuff celery with cream cheese mixture. Put in a plastic container or on a serving plate, wrap, and put in refrigerator for at least 1 hour!
Wednesday, April 26, 2017
Chili Lime Baked Chips 3 tbsp. olive oil 1 tbsp. fresh lime juice 1 tsp. chili powder 1/4 tsp. garlic powder 10-15 corn tortillas kosher salt, about 1/2 tsp. or to taste Preheat oven to 325 degrees F. Stir together olive oil, lime juice, chili powder, and garlic powder in a small bowl. With a silicone basting brush (or the back of a spoon if you don't have a brush), spread a very thin layer of the oil mixture over both sides of each tortilla. You should only use enough oil just to lightly coat the surface. Cut the tortillas into sixths (I cut them in stacks of about five), and arrange the tortilla triangle in a single layer on a baking sheet lined with a silicone mat or parchment paper. Bake in preheated oven for 20-25 minutes. Chips are done when some of the edges are starting to curl and they don't easily bend. Watch your chips closely the last five minutes because they can quickly turn from perfect to overcooked.
Cheesy Mexican Meatballs 10 ounces red enchilada sauce, divided (I used mild) 1 pound ground beef 3/4 cup oats, (I measure them then grind them in my blender until they are coarsely ground.) 2 eggs 1 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1 teaspoon oregano 1/2 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon hot sauce, optional 2 cups grated cheese, (cheddar, monterey jack, colby jack, and pepper jack are all good choices) cilantro, for garnish, if desired Preheat oven to 350 degrees. Grease a 9 x 13" inch baking dish. Mix 1/4 cup enchilada sauce, ground beef, oats, eggs, salt, onion powder, garlic powder, pepper, oregano, cumin, chili powder, and hot sauce. I use my hands to combine them. Form meatballs by hand or with a cookie scoop. (I like to use a medium sized cookie scoop, about 2 tablespoon size.) Drop meatballs into the 9 x 13" pan. (Most of the time I leave the meatballs in the rustic shape of the cookie scoop. Once in awhile I do roll the meatballs until they are perfectly round. They taste the same either way!) Pour remaining enchilada sauce over meatballs. Cover and bake in preheated oven for 30 minutes. Uncover and sprinkle cheese over meatballs. Bake for 10 more minutes or until cheese is melted. Serve right out of the oven!
Easiest Ever Meatballs and Gravy over Rice Ground sausage makes it easy to cook up meatballs and gravy over rice in under 30 minutes! 1 pound Italian turkey sausage, sweet or hot, casings removed 2 tablespoons olive or vegetable oil 2 tablespoons flour 2 cups reduced-sodium chicken or beef broth 1/4 cup milk 3 cups rice, cooked Place ground sausage in a bowl. Spray medium skillet with cooking spray and heat over medium-high heat. Scoop sausage with a medium disher (or cookie scoop) directly into the hot skillet. (If you don't have a disher, form rounded tablespoons of meat into balls by hand.) Cook meatballs about 5 minutes until brown on one side, then use tongs to flip. Cook an additional 5-7 minutes until cooked through. Transfer meatballs to a clean bowl. Reduce heat to medium, and add flour and oil to the skillet, whisking together until smooth. Cook 2-3 minutes until flour mixture starts to brown, then very slowly add broth, about ¼ c. at a time, whisking constantly. Stir in milk, and bring gravy to a low boil. Return meatballs to the gravy, and spoon gravy over the meat. Simmer for a few minutes before serving over cooked rice.
Lemon Rice Recipe with Tuna and Spinach 2 cups chicken broth 3/4 cup brown rice, See notes to substitute white rice. 1 teaspoon onion powder 1/2 teaspoon garlic powder freshly ground black pepper 12 ounces can of solid white tuna, drained juice of 1/2 lemon 2 cups baby spinach leaves, roughly chopped 1/4 teaspoon kosher salt Add chicken broth, rice, onion powder, garlic powder, and black pepper to taste to a medium saucepan. Bring to a low boil over medium-high heat. Reduce heat to low, cover and simmer for 35 minutes. Remove lid, and stir in tuna, lemon juice, spinach leaves, and salt. Replace cover, and continue cooking 5 minutes longer before serving. Recipe Notes: You can easily make this recipe with white rice. Just reduce the cooking in step one to 15 minutes.
In-a-Hurry Easy Mexican Chicken Soup This tasty chicken tortilla soup could be made in as little as 10 minutes if you have cooked chicken on hand. Perfect weeknight dinner! 4 cups chicken broth 10 ounces diced tomatoes with chilies, like Rotel 14 ounces seasoned black beans, rinsed and drained 14 ounces whole kernel corn, drained 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 2 teaspoons dried cilantro, or 2 tbsp. fresh cilantro leaves, minced 2 boneless, skinless chicken breasts crushed tortilla chips sour cream, optional shredded Mexican cheese, optional hot sauce, to taste Pour chicken broth, tomatoes, beans, corn, chili powder, garlic powder, cumin, and cilantro into a stockpot. Bring to boil over medium-high heat. Add chicken breasts to pot, reduce heat to medium, and simmer 20 minutes until chicken is cooked through. Remove chicken breasts, shred meat with two forks, and return to pot. Ladle soup into bowls, and top with crushed tortilla chips, sour cream, and cheese if desired. Serve with hot sauce to add as needed. Recipe Notes: If you have cooked chicken on hand, stir it into the boiling broth, simmer until heated through, and dinner is done!
Cornmeal Pan Fried Chicken 1 egg 1/4 cup sour cream, (or plain yogurt) 1 teaspoon Cajun seasoning 1/2 cup cornmeal 1/3 cup flour, (all purpose, whole wheat, spelt, or gluten-free flour are all fine) 3 tablespoons vegetable oil, (approximate measurement) 4 thin-sliced chicken breasts In a shallow bowl, whisk together egg, sour cream, and Cajun seasoning. In another bowl (with a dry utensil), stir together cornmeal and flour. Pour enough oil in a 10 or 12" skillet just to cover the bottom (about 1/8" deep). The amount will vary depending on the size of your skillet. Heat over medium-high heat until oil is very hot. Meanwhile, dip each piece of chicken into the egg mixture, coating both sides, and allow the excess to drip off. Then, press both sides of chicken into cornmeal mixture, and shake off excess. Cook chicken pieces in hot oil. Cook for 5-7 minutes per side or until internal temperature reaches at least 160 degrees F. Serve immediately to enjoy crispy coating.
Bacon-Wrapped Grilled Chicken Legs 1 tablespoon soy sauce 1 tablespoon honey 1 tablespoon sriracha, (optional) 4 chicken drumsticks 4 slices bacon, uncooked Whisk together soy sauce, honey, and sriracha (if desired). Add chicken legs, and toss to coat. Allow to marinade at least a half hour. Preheat grill to medium high. (If you don't have a grill, you can cook these in a hot skillet instead.) Wrap each chicken drumstick with one slice of bacon. The bacon will stick to the chicken pretty well, so you don't need to do anything to hold it in place. Place drumsticks on hot grill (or skillet) and cook approximately 10 minutes before flipping. Cook another 8-10 minutes or until internal temperature reaches 165 degrees F. Serve immediately.
One Pot Chicken with Sausage and Beans This hearty dish is great served with crusty bread to soak up the savory juices! 6 slices bacon, chopped 12 ounces chicken Italian sausage, sliced into 1/2" thick rounds 2 pounds bone-in chicken with skin salt and pepper 1 large yellow onion, chopped 3 carrots, chopped 4 ribs celery, chopped 3 cloves garlic, crushed or minced 4 cups reduced-sodium chicken broth 3 tablespoons tomato paste 30 ounces canned cannellini beans, drained 1 teaspoon Italian seasoning Heat a dutch oven over medium-high heat. Add bacon and sausage, and saute until brown. Remove meat with a slotted spoon to a clean bowl. Sprinkle chicken with salt and pepper on all sides. Carefully place chicken in hot oil in same pot. Cook chicken about 5 minutes per side. Turn off heat, and move chicken to bowl with other meat. Preheat oven to 350 degrees F. Discard almost all pan drippings, leaving about two tablespoons in the pot. Heat dutch oven again over medium-high heat. Add onion, carrots, and celery. Saute until onion is tender and translucent. Stir in garlic and cook one minute more. Stir in chicken broth, tomato paste, drained beans, bacon, and sausage. Bring to a simmer. Nestle chicken pieces in the pot, skin sides up and exposed. Bake in preheated oven for 30 minutes or until internal temperature of chicken reaches 165 degrees F.
Mexican Coleslaw in 5 Minutes 2 tablespoons reduced-fat mayonnaise 1 tablespoon olive oil 1 tablespoon lime juice 1 teaspoon ground cumin 1/4 teaspoon kosher salt hot sauce, to taste 8-10 ounces finely shredded cabbage, I use angel hair shredded cabbage from produce department 2 tablespoons chopped fresh cilantro, stems removed In a large bowl, add mayonnaise, olive oil, lime juice, cumin, salt, and hot sauce. Whisk together until smooth. Add shredded cabbage and cilantro, and toss to coat. Serve immediately, or store in refrigerator for a few hours before enjoying.
Layered Chicken Chile Relleno Casserole 2 teaspoons olive oil 1 medium onion, chopped 1 large poblano pepper, cut into 2" long strips 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 8 ounces sour cream, (reduced fat is fine) 8 ounces green salsa, (I like Herdez brand) 7 corn tortillas, cut in half 8-12 ounces Sargento 4 Cheese Mexican Blend green onions, sliced (optional) Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, chicken, chili powder, cumin, garlic powder, and salt. Stir and cook for approximately 8 minutes or until chicken is cooked through. While chicken cooks, preheat oven to 375 degrees F. Spray an 8 x 11" baking dish with cooking spray. In a medium bowl, whisk together sour cream and salsa. Now you're ready to assemble! Place a single layer of tortillas in the bottom of the prepared baking dish. Spread half of the chicken and peppers over the tortillas. Drizzle about a third of the sour cream mixture over the chicken, and then spread a handful of cheese over the sour cream. Repeat the layers in step three once more. Finally, arrange one more layer of tortillas on top. Spread the rest of the sour cream over the tortillas, and spread another handful of cheese over that. Cover casserole with foil, and bake in preheated oven for 30 minutes. Remove foil, increase heat to 400 degrees F, and bake an additional 5-10 minutes until top is brown and bubbly. (You can optionally spread a little more cheese over the top for this final baking step.) Allow to set for a few minutes before cutting and serving. Garnish with sliced green onions if desired. Recipe Notes: If you don't have an 8 x 11" pan, you can use a 9 x 13" pan. The casserole will just be a bit flatter.
Mexican Chicken Casserole with Tortilla Chips 2 cups leftover chicken, (about 2 chicken breasts fully cooked and chopped) 1/2 pound tortilla chips 2 cups cheddar cheese, grated 15 ounces canned tomatillos, drained and diced 1/2 red pepper, diced (optional) 1/4 cup button mushrooms, diced (optional) Sauce 3 ounces chipotles in adobo sauce, (about half a 6.5 ounce can) 10 ounces canned cheddar cheese soup 1 medium onion, peeled and halved 2 garlic cloves 1 tablespoon milk salt and pepper Preheat oven to 350F. Grease a baking dish (I used a 1 1/2 quart dish but a 2 quart dish would have been perfect!) and set aside. Combine all the sauce ingredients into a food processor. Puree until smooth. Layer the bottom of the pan with half the chips. Top with half the chicken, half the sauce, half the cheese, and half the tomatillos. Repeat again, but finish off with pepper and mushrooms if using. Bake, uncovered, for 25 minutes, or until cheese is nicely melted and dish is heated through. Recipe Notes: This recipe calls for leftover chicken to create a quick and easy meal! However, feel free to cook up a couple of chicken breasts at 350F for 20 minutes or so if you have no leftovers on hand!
Macaroni Salad with Tuna and Dill 5 ounces solid albacore tuna packed in water, do NOT drain 1 cup mayonnaise, (reduced fat is fine) 1/2 teaspoon yellow mustard 1/2 teaspoon garlic salt 1/2 teaspoon onion powder 1 teaspoon Gourmet Garden Stir-in Dill 1 pound macaroni noodles, cooked al dente, drained, and rinsed in cold water 1 cup frozen baby peas 1/2 cup dill pickles, diced 1 cup colby jack cheese, diced into small chunks Combine the tuna, mayo, mustard, garlic salt, onion powder, and dill in a large bowl. Mix until combined. Gently stir in the pasta, baby peas, pickles, and cheese. Toss well to coat in the sauce. Chill for at least an hour, and serve with your favorite summer bbq foods! Recipe Notes: Leaving the tuna undrained helps thin out the sauce a bit and adds some extra tuna flavor into the dish. If you add the peas in frozen, it’ll help keep the dish cold a bit longer. Frozen peas will also chill the salad faster.
Slow Cooker Mexican Beans and Rice with Pork 3/4 lb. pork shoulder blade steaks 2 cans chili beans or seasoned pinto beans, undrained 16 oz. chunky red salsa 1 c. brown rice 2 c. water Place pork in the bottom of slow cooker. Pour beans, salsa, rice, and water over the top. Cover and cook on high for 5 hours or low for 8 hours. Stir every couple hours during cooking if possible. Before serving, shred pork with a fork, removing any large pieces of fat that remain.
Cajun Jambalaya Pasta 12 ounces whole wheat pasta 1 tablespoon olive oil 1 medium onion, diced 1 bell pepper, seeded and diced 2 cloves garlic, minced or crushed 12 ounces chicken andouille sausage, cut into bite-sized pieces 1 tablespoon all purpose flour 1/3 cup white wine, or substitute chicken broth 14 ounces canned petite diced tomatoes, undrained 1/2 teaspoon Cajun seasoning hot sauce to taste 1/3 cup half and half 1/3 cup milk 4 green onions, sliced very thin (optional) Bring large pot of lightly salted water to a boil. Cook pasta according to package directions, drain, and set aside. Meanwhile, heat olive oil in a large skillet or dutch oven over medium-high heat. Add onion, bell pepper, and sausage, and saute until browned, about 7 minutes. Add garlic, and saute 2 minutes longer. Stir in flour. Stir in wine, and simmer about 3 minutes, scraping brown bits off the bottom of the pan. Add tomatoes, Cajun seasoning, a few dashes of hot sauce, half and half, and milk. Bring to a low boil and simmer, stirring occasionally, for 5 minutes. Add cooked pasta to sausage mixture, and gently toss to coat. Serve and garnish with sliced green onions if desired. Recipe Notes: If you don't have half and half, you can use all milk in this recipe.
Chicken Spaghetti 16 ounces spaghetti noodles 1 tablespoon extra virgin olive oil 1 tablespoon butter 2 large bell peppers, chopped (I used red & yellow) 1 large onion, chopped 2 cloves garlic minced 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons chili powder 2 tablespoons all-purpose flour 2-3 cups Chicken stock 1 cup sour cream 2 cups, shredded Mexican Blend or Cheddar Cheese, divided 2 cups shredded rotisserie, skin removed Preheat oven to 350 Spray a large casserole dish with nonstick spray, set aside n a large stock pot cook pasta to al dente according to box instructions and drain In a separate sauce pan or large skillet heat olive oil and butter over medium heat Add in bell peppers & onion, cooking until softened (about 4-5 minutes) Stir in garlic, salt, pepper & chili powder, cooking for another 1-2 minutes Whisk in flour and cook for 3-4 minutes, stirring often Stir in chicken stock, starting with 2 cups, and bring mixture to a boil Reduce to a simmer and let mixture thicken, adding in more chicken stock if mixture is too thick Remove from heat and stir in sour cream and 1 cup of cheese until well combined Stir in chicken Taste and adjust seasoning as needed Add in cooked noodles and toss to combine Pour into prepared casserole dish Sprinkle remaining cheese over the top Cover and bake for 20 minutes and then remove foil and continue baking for another 15-20 minutes, or until sauce is bubbly and cheese is browned Remove from oven and let stand for 10 minutes before serving
POPCORN SNACKS 1 package (16 oz) mini marshmallows 1/2 cup butter, cubed 1/2 cup canola oil 1 teaspoon vanilla extract 6 quarts popped popcorn 1 package (16 oz) M&M’s 1 jar (16 oz) dry roasted peanuts In a large saucepan over medium heat, cook and stir the marshmallows, butter and oil until the marshmallows are melted. Remove from heat and stir in vanilla and salt. In a large bowl, combine the popcorn, M&M’s and peanuts. Pour marshmallow mixture over popcorn and mix well. Press into two greased 9×13 inch pans. Let stand for 2 hours or until set. These bars are a great alternative to the usual popcorn balls. You can substitute candy corns at Halloween or red/green candies at Christmas. Feel free to omit the peanuts.
SUGAR STICKS 1/2 cup soft butter 1/2 cup butter flavored shortening 3/4 cup sugar 2 eggs (1 separated) 1 tsp vanilla 2 cups flour 1 Tsp cinnamon 1/4 cup milk Blue and White or Red and White Decorator Sugars Preheat oven to 375. Grease a 10×15 inch jelly roll pan with nonstick spray and set aside. In a large mixing bowl, combine butter, shortening, and sugar. Beat at medium speed until creamy. Add 1 egg and 1 egg yolk to the mixture (reserve 1 egg white in a small bowl for the topping). Beat until well mixed, making sure to scrape sides of bowl often. Reduce speed to low and add flour, cinnamon and milk. Beat just until mixture forms a dough. Using fingers, pat dough into prepared pan. Beat the reserved egg white with a fork until frothy. Using a pastry brush, brush egg white evenly over dough. Immediately sprinkle generously with decorator sugars. Bake 18-20 minutes or until set and lightly browned. Remove from oven and with a sharp edge, immediately cut into 44 sticks (4 rows by 11 rows). Cool completely, then remove from pan.
BUTTERFINGER CRACK CORN 2 bags (3.5 oz each), butter flavored Chester's Puffcorn 24 ounces chocolate almond bark, melted 1 cup peanut butter baking chips 11.5 oz bag fun-size Butterfinger candy bars, unwrapped and crushed very finely Open bags of Puffcorn and empty into a large pan -- I like to use a large disposable roasting pan. In a large microwave-safe bowl, heat almond bark, stirring every 20 seconds, until about halfway melted. Add peanut butter chips and continue to heat, stirring every 20 seconds until smooth. Drizzle melted candy over the Puffcorn, stirring to coat. Use a large wooden spoon and continue to stir from the bottom until all of the Puffcorn is completely covered. Begin sprinkling the crushed Butterfingers all over the Puffcorn, stirring to coat. Let set before serving.
Triple Chocolate Rice Krispie treat 1/2 stick butter 10 oz bag marshmallows 6 cups Cocoa Krispies 1 cup milk chocolate chips 1 cup chopped Oreos Spray a 9×13 pan with cooking spray; set aside. Heat the butter over low heat in a large nonstick saucepan until melted. Add the marshmallows and stir until melted and smooth. Remove pan from the heat and add cereal, chips and cookies. Press mixture evenly into prepared pan. Cool completely before cutting into squares.
EASY PEASY CANDY BAR BROWNIES 1 Box Duncan Hines German Chocolate cake mix 3/4 cup melted margarine 2/3 cup sweetened condensed milk 1 large bag of Snickers or Milky Way bars Mix cake mix with melted margarine and condensed milk. Spread out half of the mixture into a greased 13×9-inch pan. Bake at 350 for 10 minutes. Slice candy bars into thin slices and lay slices on top of the baked crust. Spoon the remaining batter on top of the candy bars, spacing it out as evenly as possible. It will be lumpy and there will be bare spots but the batter will expand in the oven and cover them. You do not need to spread it on top to make it smooth. Return brownies to the oven and bake for 20-25 minutes more. The brownies will still seem very jiggly, but as long as a toothpick inserted in the center comes out clean, they are fine. They will set up upon cooling.
Strawberry Pie Bars For the Crust: 1 1/2 cups All-Purpose Flour 1/3 cup Powdered Sugar 12 tablespoons Butter, Cut into cubes For the Filling: 3/4 cup Granulated Sugar 2 tablespoons Cornstarch 1 cup Water 1 3.4 ounce box Strawberry Gelatin 4 cups Sliced Strawberries Whipped Cream, Optional Preheat oven to 350°F. Line a 9x13 pan with foil and spray with nonstick spray. Set aside. In a medium bowl, mix together flour and powdered sugar for crust. Cut in butter (I use my hands, you could also use a fork or a food processor) until the mixture forms a dough. Pat dough into prepared pan. Bake crust for about 10 minutes, until puffed and golden around the edges. Let pan cool completely on a wire rack. For the Filling: In a medium saucepan over medium heat, whisk together sugar, cornstarch and water until smooth. Bring to a boil and whisk for 2 minutes or until thickened. Remove from the heat; stir in strawberry gelatin until dissolved. Refrigerate until thickened and slightly cooled, about 15 minutes. Spread sliced strawberries evenly over crust. Pour gelatin mixture carefully and slowly over the berries, making sure to cover entire surface. Spread gently if necessary. Refrigerate for several hours, until chilled and set. Before serving, remove from pan, peel off foil, and slice into squares. Top with whipped cream if desired.
Peanut Brittle Bark 3 (ish) cups popped kettle corn 2 (ish) cups mini pretzel twists 1/2 cup mini semisweet chocolate chips 1 cup granulated sugar 1/2 cup light corn syrup 1/4 cup water 1 cup salted Spanish peanuts 2 TBS butter, softened 1 tsp baking soda Candy thermometer Butter a 9 x 13 x 1 inch cookie sheet. Cover cookie sheet with kettle corn (I used microwave kettle corn but you can make yours homemade if you want). Layer pretzels over the popcorn so that they cover most of the surface. In a heavy saucepan, combine sugar, corn syrup, and water. Measure out your peanuts, butter, and baking soda and have them nearby in separate containers. Bring the mixture to a boil over medium heat, stirring constantly. Once the mixture boils, add your peanuts and clip your candy thermometer inside the pan. Stir until the mixture reaches 300 F. If you're not sure, put a tiny bit of the candy in a glass of cold water -- if it immediately hardens into a breakable strand, it's ready. If it sinks, or can bend without breaking, it needs to cook longer. Remove pan from heat and immediately stir in baking soda and butter. Pour the mixture evenly over your pretzel/popcorn and spread gently if needed. Sprinkle chocolate chips evenly over the surface while brittle is still warm. Let it melt for a few minutes, then gently press the chocolate and brittle with a spatula to smooth the chocolate and flatten the brittle into the popcorn and peanuts. Let brittle and chocolate cool and harden before breaking into chunks and serving.
Caramel Churro Chex Mix 4 1/2 cups Rice Chex™ cereal 4 1/2 cups Corn Chex™ cereal 1 cup packed brown sugar 1/2 cup (1 stick) salted butter 1/4 up light corn syrup 1/4 teaspoon baking soda 2/3 cup granulated sugar 2 teaspoons ground cinnamon Preheat oven to 350. Place cereal in a large, heat safe bowl. Line a large baking sheet with foil and spray with nonstick baking spray. In a small bowl, combine cinnamon and sugar and set aside. In a heavy saucepan over medium heat, heat brown sugar, butter, and corn syrup until the mixture comes to a boil. Let boil for one minute, stirring constantly, then remove from heat and stir in baking soda. Pour over cereal and stir until cereal is coated. Spread cereal on prepared baking sheet. Sprinkle evenly with cinnamon/sugar mixture. Bake for about 5 minutes, then flip with a spatula and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container.
Bubblegum Cloud Slices 14 oz can sweetened condensed milk 2 2/3 cups white chocolate chips Couple drops pink food coloring 2 1/2 teaspoons bubblegum flavor 5 cups mini marshmallows Line a 9x13 pan with foil and spray thoroughly with nonstick cooking spray. Measure marshmallows into a large bowl; set aside. In a microwave-safe bowl, heat sweetened condensed milk and white chocolate chips, stopping to stir every 30 seconds until mixture is smooth. Stir in food coloring and bubblegum flavor until combined. Pour mixture over marshmallows and fold to coat completely. Spread mixture in prepared pan and chill until firm.
Circus Trash Candy 4 cups mini pretzel twists 6 cups Rice Chex (or Crispix cereal) 2 cups chopped frosted circus animal cookies 1 1/2 cups white candy melts 1 1/2 cups pink candy melts 3 oz jar rainbow nonpareils Place two large sheets of wax paper on a table or your kitchen counter. In a large bowl, combine mini pretzels, cereal, and animal cookie pieces. Divide mixture in half, placing half in a separate bowl. Melt candy melts separately according to package directions. Pour melted pink candy into one bowl, stirring thoroughly to coat. Repeat with white candy melts and other half of snack mix. Spread pink snack mix on one sheet of wax paper, spreading as well as possible. Repeat with the white snack mix. Sprinkle very thoroughly with nonpareil sprinkles. Allow candy to harden, then break into pieces and mix together. Keep stored in a covered bowl of large resealable bags.
Whole Wheat Applesauce Bread 1/2 cup of softened coconut oil 1 large egg 1 1/2 t baking soda 3/4 t nutmeg 1 cup sugar 1 1/2 cups of whole wheat flour 1 t ground cinnamon 1/2 t kosher salt 1 1/2 cups of applesauce 1 t of pure vanilla extract Preheat oven to 350 degrees. In a large bowl, first blend together the coconut oil, egg, & sugar. Then add the flour, baking soda, spices, & salt. After it starts to from a crumbly dough, pour in the applesauce and mix together Spray bread loaf pan with cooking spray and pour mixture evenly inside (or use muffin tins, if you prefer). Bake at 350 degrees for about 40 minutes
Italian Club Unwich Lettuce ( I used romaine) Genoa Salami Smoked Ham Italian Cappacola ( I could not find it in my deli, so I skipped it) Provolone Cheese Purple Onion Tomato Mayo Italian salad dressing Spread a little mayo on the lettuce leaf, layer the meats and cheese , add onion and tomato, sprinkle on a little Italian dressing and enjoy!!
Tuesday, April 25, 2017
Crock Pot Spicy Boiled Peanut 2 pounds green peanuts 3 jalapenos, sliced 1/2 cup kosher salt 2 tablespoons red pepper flakes 2 tablespoons Creole or cajun seasoning, I use Tony Chachere's 1 tablespoon garlic powder 10 cups water Place peanuts in a 6-quart crock pot. Add jalapenos, salt, red pepper flakes, cajun seasoning, and garlic powder. Pour in approximately 10 cups of water. Cover and cook on LOW for 22 to 24 hours. You may need to add a little more water before they are finished cooking. Drain and serve warm or cold.
Buttered Noodles 1 (14.5-ounce) can chicken broth 1 cup water 1 chicken or beef bouillon cube 1 stick butter, divided 1 (12-ounce) package wide egg noodles 1/4 teaspoon garlic powder freshly ground black pepper chopped parsley I Combine broth, water, bouillon cube, and half the stick of butter in a large nonstick skillet. Bring to a boil. Add noodles and cook, stirring frequently for about 8 minutes. (Note: Turn the heat down so the liquid does not boil vigorously and evaporate too quickly. Add more water if necessary. Add garlic powder and remaining butter and stir well. Remove from heat and season with pepper and sprinkle with parsley.
Dirty Rice 1 (14-ounce) can chicken broth 1 bay leaf 1 1/2 cups long-grain rice 1 tablespoon bacon grease or Vegetable oil 1/2 pound ground beef 1 medium onion, chopped 1 celery rib, chopped 1/2 green bell pepper, seeded and chopped 1/2 cup finely chopped chicken livers 2 cloves garlic, minced 1/2 teaspoon salt 2 teaspoons Cajun Seasoning, I like Tony Chachere's 1/4 teaspoon dried thyme Set aside 1/2 cup of the chicken broth and pour remaining chicken broth in a medium saucepan. Add 1 1/2 cups water and bay leaf. Bring to boil. Add rice, cover and cook 20 minutes. Heat bacon grease in a cast iron Dutch oven. Add ground beef and crumble it with a wooden spoon. Once you have the ground beef crumbled, add onion, celery, and green pepper. Cook stirring occasionally until beef is no longer pink and vegetables are softened. Add chicken livers and garlic and continue to cook 5 minutes. Add salt, Cajun seasoning, and thyme. Add reserved chicken broth and scrape the bottom of the pan to release all the brown pieces. Let simmer 1 minute. Remove bay leaf from rice and add rice to Dutch oven. Stir it into the ground beef mixture. Keep the heat on while you stir. Once it is combined well, remove from heat.
Sweet and Sour Green Beans 1 1/4 pounds fresh green beans, ends trimmed 5 slices thick-cut bacon 1/2 medium sweet onion, chopped 2 tablespoons brown sugar 2 tablespoons apple cider vinegar 2 teaspoons Worcestershire sauce 1/2 teaspoon seasoned salt 1/4 teaspoon black pepper Place green beans in a large pot of salted water. Bring to a boil. Simmer 12 to 15 minutes. Drain. Chop bacon into bite-sized pieces and cook until crisp in a large nonstick pan. Remove bacon with a slotted spoon and set aside. Add onion to bacon drippings and cook until softened. Add remaining ingredients to pan and stir to mix. Add green beans to pan and toss to coat in the sauce. Continue to cook 1-2 minutes, stirring often so that the green beans pick up as much flavor as possible. Sprinkle bacon on top and serve.
Jalapeno Popper Potato Salad 3 pounds red potatoes, scrubbed and cut into bite-sized pieces 1 (8-ounce) block cream cheese, room temperature 1/2 cup mayonnaise 1/2 teaspoon garlic powder freshly ground black pepper to taste 1/4 cup chopped pickled jalapeno peppers 2 green onions sliced 1 cup shredded Mexican 4-cheese blend 6 slices bacon, cooked and crumbled 1 fresh jalapeno, thinly sliced Place potatoes in a medium saucepan and cover with water. Add 1 teaspoon salt and bring to a boil and then simmer until soft, about 10-15 minutes. Drain well. Let cool so that they are still warm, but not hot when adding to potato salad. In a large bowl, stir together cream cheese, mayonnaise, garlic powder, and pepper. Don't worry if the cream cheese doesn't get completely smooth. Stir potatoes into cream cheese mixture along with pickled jalapenos, green onions, shredded cheese, and crumbled bacon. Check for seasoning and add salt if desired. Sprinkle fresh jalapeno slices on top. Cover with plastic wrap and refrigerate until ready to serve.
Cream Cheese Noodles 2 tablespoons butter 2 garlic cloves, minced 1 (8-ounce) block cream cheese, cut into chunks and softened 1/2 cup milk 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon white pepper 1 pound pasta, cooked In a large saucepan, melt butter over medium heat. Add garlic and cook 1 minute. Add cream cheese and reduce heat to low. Stir until cream cheese is about half melted. Add milk and continue to cook and stir until smooth. Stir in salt and both peppers. Remove from heat and stir in pasta.
Creole Potato Salad 3 pounds red potatoes 1 tablespoon Zatarain's liquid shrimp and crab boil, optional 1 tablespoon apple cider vinegar 3/4 teaspoon Zatarain's Creole seasoning 1/3 cup mayonnaise 1/3 cup sour cream 1/3 cup Zatarain's Creole mustard 1 teaspoon sugar 1 stalk celery, finely chopped 3 hard-boiled eggs, chopped 3 green onions, sliced 1 tablespoon chopped fresh parsley Cut potatoes either in half or quarters, depending on their size. Place potatoes in a large pot and cover with water. Water level should be an inch above potatoes. Add Zatarain's crab boil and a few large pinches of salt. Bring water to a boil, reduce heat and simmer for 15 to 20 minutes, or until potatoes are fork tender. Drain potatoes. Place potatoes in a large bowl and toss with vinegar and Zatarain's seasoning. If you want the potato chunks smaller, use a knife and chop them up a little more. In a small bowl, stir together mayonnaise, sour cream, mustard, and sugar. Add mayonnaise mixture to potatoes and stir to combine. Season to taste with salt and pepper. Stir in celery, eggs, green onions, and parsley. Sprinkle more Zatarain's seasoning on top and chill until ready to serve.
Slow Cooker Barbecued Green Beans 8 slices thick-cut bacon 1/2 cup chopped onion 1/2 cup ketchup 1/3 cup packed light brown sugar 1/4 cup BBQ sauce 1 tablespoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 4 (14.5-ounce) cans green beans, drained Chop bacon and cook it in a large nonstick pan. Remove bacon and set aside. Discard all but 2 tablespoons bacon grease. Add onion to bacon grease left in pan and cook until soft. In a medium bowl, stir together ketchup, brown sugar, BBQ sauce, Worcestershire sauce, salt, pepper, and cayenne pepper. Add green beans to a lightly greased 4 to 6 quart crock pot. Add onions along with any bacon grease left in pan to crock pot. Pour ketchup mixture on top and stir in. Sprinkle bacon on top. Cover crock pot and cook on LOW for 4 to 5 hours.
Cajun Grilled Cheese 3 Andouille sausages 5 tablespoons butter, softened 6 ounces extra-sharp cheddar, shredded 8 slices Italian or French bread 4 teaspoons Dijon mustard 6 ounces Monterey Jack, shredded Slice sausages in half lengthwise and then cut into thin halfmoon shapes. Cook sausage in a large nonstick skillet over medium heat, stirring occasionally, until nicely browned, about 6-8 minutes. Remove sausage from pan with a slotted spoon and place in a bowl. Wipe skillet clean to use for grilling the sandwiches. In a medium bowl, stir together cheddar cheese and 3 tablespoons butter until well mixed. Spread remaining 2 tablespoons butter on 1 side of each piece of bread. On four slices of bread, spread the cheddar/butter mixture on the non-buttered side. Top the cheddar with the Andouille sausage. Sprinkle the Monterey Jack cheese on top of the sausage. Taking the remaining 4 pieces of bread, spread the Dijon on the non-buttered side and place on top of the slices layered with filling, placing the Dijon side down. Heat skillet over medium heat and add 2 sandwiches at a time. Cook until nicely browned on bottom. Press with spatula to flatten some and flip to other side. Cook until second side is nicely browned. If cheese still isn't completely melted, turn heat to low and cook until cheese melts. Repeat with remaining 2 sandwiches.
Sloppy Joe Grilled Cheese 1 pound lean ground beef 1/2 medium onion, chopped 1/4 cup chopped green pepper 2/3 cup ketchup 1 1/2 teaspoons Worcestershire sauce 1 teaspoon ground mustard 1/2 teaspoon garlic powder 1/8 teaspoon cayenne pepper 8 slices Texas toast or hearty white bread 1 cup shredded cheddar cheese 4 tablespoons butter Add ground beef to a nonstick pan placed over medium heat. Use a wooden spoon to break it apart as it cooks. As soon as you have it crumbled, add the onion and green pepper. Cook until beef is no longer pink and onion and pepper is softened. Add ketchup, dry mustard, garlic powder, Worcestershire sauce, and cayenne pepper. Stir to combine well and cook over medium-low heat for 5 minutes. Remove from heat. For each sandwich, spread 1/4 cup cheese on top of one slice of bread. Top with sloppy joe mixture. Place second piece of bread on top. Heat griddle or nonstick pan over medium heat. Add 1/2 tablespoon butter, let it melt and place sandwich on top. Cook until bottom is golden, lift sandwich with a spatula, place another 1/2 tablespoon of butter down, and flip sandwich over. Cook until cheese is melted.
Caesar Pasta Salad 1 cup mayonnaise 1/3 cup sour cream 1 clove large garlic pressed 2 tablespoons lemon juice 2 anchovies finely minced 1 teaspoon Worcestershire sauce 1 pound penne pasta cooked until al dente and rinsed with cool water 6 leaves large Romaine lettuce thinly sliced 1 1/2 cups grape tomatoes 4 green onions. green parts sliced 1/2 cup finely shredded Parmesan cheese 1/2 teaspoon ground black pepper 2 grilled chicken breasts diced 1 1/2 cups croutons In a small bowl, stir together the mayonnaise through the Worcestershire sauce. Toss half of the dressing with the pasta and refrigerate for 30 minutes. Mix in remaining ingredients including the remaining dressing and serve. Recipe Notes I like to mix half of the dressing with the pasta and chill it and then mix in the remaining dressing just before serving, but you can do it all at once. Be sure to salt your cooking water for the pasta well, at least 1 tablespoon of salt. Anchovies can be omitted. You might want to double the Worcestershire sauce if you do.
Jalapeno Chicken Salad 2/3 cup mayonnaise 1 tablespoon lime juice 1/4 teaspoon ground cumin 3 cups shredded cooked chicken 1/2 celery rib, finely chopped 1/2 red bell pepper, seeded and finely chopped 1/2 red onion, finely chopped 1/2 avocado, diced 2 tablespoons cilantro, chopped 1/4 cup sliced pickled jalapeno peppers, diced salt and pepper 4 large flour tortillas cooking spray In a medium bowl, stir together mayonnaise, lime juice, and cumin. Add chicken, celery, red bell pepper, red onion, avocado, cilantro, and pickled jalapenos. Stir well to combine. Season to taste with salt and pepper. Heat a nonstick skillet over medium heat. One at a time, spray both sides of a tortilla with cooking spray and heat, flipping half way through, in skillet until soft and pliable and beginning to get brown spots. Quickly place tortilla over an overturned bowl, use your hands to shape it around the bowl. Let cool. To serve, place about 1 1/3 cups of chicken salad in each tortilla cup
Fried Wonton Strips 1 package egg roll or wonton wrappers you will probably only use half vegetable canola, or peanut oil Cut wrappers into strips about 3/4-inch by 3 inches long. You can stack them to do this quickly. If using egg roll wrappers, you will want to cut them in half first and then into strips. Heat about 1 inch of oil in a large pan or Dutch oven. You want the oil to be around 360 degrees. Fry in batches, spreading them out so they don't stick. Remove with a slotted spoon when they turn golden brown. Drain on paper towel-lined plate. Recipe Notes Fried Wonton Strips should stay crispy in an airtight container for at least several days.
Strawberry Cobbler Filling 6 cups strawberries, sliced 1/2 cup sugar 1 teaspoon lemon juice 3 tablespoons flour topping 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1 tablespoon baking powder 2 tablespoons sugar, plus more on sprinkle on top 4 tablespoons butter, cubed and chilled 1 cup heavy cream 1/4 teaspoon almond extract ice cream or whipped cream Preheat oven to 375 degrees. Lightly grease an 8-inch pyrex dish or individual ramekins. Combine ingredients for filling and place in pyrex dish. To make topping, combine all of dry ingredients. Cut in butter until it resembles coarse meal. (I use my fingers for this. Don’t work the butter in too much or biscuit will toughen up.) Add cream and almond extract and mix just to incorporate. Spoon filling on top. It will be clumpy- that’s OK. Sprinkle with sugar to give some shine. Bake until golden brown and biscuit is cooked all the way through, about 30-40 minutes. If making individual servings, check after 20 minutes. Serve with ice cream.
Chipotle Beef for Tacos 2-3 chipotle chiles in adobo, finely chopped 1/2 cup ketchup 1/2 tablespoon tomato paste 6 garlic cloves, chopped 2 teaspoons oregano 1/2 teaspoon chili powder 2 teaspoons salt 1/4 teaspoon freshly ground black pepper 1 (3-pound) boneless beef chuck roast, trimmed of excess fat Preheat oven to 350 degrees. In a Dutch oven, stir together ketchup, tomato paste, garlic, oregano, chili powder, salt, and pepper, plus 1 cup of water. Cut beef into 4 equal sized pieces and place in Dutch oven. Turn meat to coat it in the liquid. Place on stove and bring to a boil over medium-high heat. Once mixture comes to a boil, cover with lid and place in the oven. Bake until beef is tender and can be shredded with 2 forks, about 2 1/2 hours. Recipe Notes Some chuck roasts can take longer than others to get tender. If it is not tender after 2 1/2 hours, cook another 30 minutes.
Fried Crawfish Etouffee Balls 2 cups Quick Crawfish Etouffee, recipe follows 2 1/4 cups plain bread crumbs, divided 2 cups cooked and cooled jasmine rice 1/2 cup chopped green onion 2 teaspoons hot sauce 1 teaspoon salt 1/2 teaspoon cayenne pepper 4 large eggs, divided 1 cup whole milk 2 cups all purpose flour peanut oil 1 (0.4-oz) packet Buttermilk Ranch Hidden Valley Ranch Mix 0.4-ounce 3/4 cup low-fat buttermilk 1/3 cup mayonnaise 1/2 to 1 chipotle pepper, minced In a large bowl, combine Crawfish Etouffee, 1/4 cups bread crumbs, rice, green onion, hot sauce, salt, cayenne, and 2 beaten eggs. Refrigerate for 30 minutes. In a medium bowl, whisk together 2 eggs and milk. Place flour in a second bowl and remaining bread crumbs in a third bowl. Scoop etouffee mixture into balls the size of a golf ball. Roll each ball in flour, then egg mixture, and finally the bread crumbs. Place on a baking sheet and refrigerate until firm, at least 2-3 hours and up to 24 hours. Pour oil to a depth of 4 inches in a Dutch oven. Heat oil over medium heat until oil temperature reaches 350 degrees. Fry balls in batches for about 3 minutes, until they are golden brown. (Note: I only had about 1 1/2 inches of peanut oil in my Dutch oven, so I cooked them for about 3 minutes, flipped them over and cooked an additional 2-3 minutes and they turned out fine.) To make Chipotle Ranch: In a medium bowl, combine ranch mix, buttermilk, and mayo and whisk until smooth. Stir in chipotle. Quick Crawfish Etouffee ½ cup butter 1½ tablespoons all-purpose flour ¾ cup finely chopped onion ¾ cup finely chopped celery ¾ cup finely chopped green bell pepper 1 pound crawfish tail meat, defrosted if frozen and drained of most of the liquid ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon Creole seasoning, such as Tony Shachere's Melt butter over medium heat in a large pot or Dutch oven. Stir in flour and cook until mixture turns the color of peanut butter, about 10 minutes. Be careful not to burn the roux. Turn heat down if you detect even the faintest scent of burning or feel it is browning too fast. Add onion, celery, and green pepper. Cook until softened, about 5-6 minutes. Stir in crawfish, salt, pepper, and Creole seasoning. Reduce heat to low, cover and cook for 15 minutes. Let cool completely before making balls.
Pastalaya A spicy pasta based jambalaya with shrimp, chicken, and Andouille sausage. 12 ounces linguine 2 tablespoons butter, divided 3/4 pound shrimp salt and pepper 1 tablespoon olive oil 1 boneless, skinless chicken breast, cut into 1/2-inch dice 3/4 pound Andouille sausage (about 3 links), cut into thin slices 1 medium onion, diced 1/2 cup diced green pepper 1/2 cup diced red bell pepper 1 stalk celery, diced 3 cloves garlic, minced 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon oregano 1/2 teaspoon thyme 1 tablespoon Worcestershire sauce 1 cup diced tomatoes 1 tablespoon tomato paste 3/4 cup chicken broth 1/2 cup heavy cream 3 green onions. sliced Bring a large pot of salted water to a boil and cook the pasta to al dente. Reserve 1/4 cup of the pasta liquid. Melt 1 tablespoon butter over medium-high heat in a large skillet. Season shrimp with salt and pepper and add shrimp to skillet. Sauté 2-3 minutes. Remove shrimp and set aside. Add 1 tablespoon olive oil to skillet. Season chicken with salt and pepper and add to skillet. Cook until no longer pink in the middle, stirring once or twice, about 3 to 4 minutes. Remove from skillet and place with shrimp. Add 1 tablespoon butter and Andouille sausage, onion, green pepper, red pepper, and celery. Cook 4 to 5 minutes, until Andouille is browned and vegetables are softened. Add garlic, paprika, garlic powder, oregano, and thyme and cook 30 seconds. Then add Worcestershire sauce, diced tomatoes, tomato paste, and chicken broth. Let simmer 3 minutes. Add cream and simmer 3 minutes. Return shrimp and chicken and add cooked pasta plus reserved cooking liquid. Simmer another 2-3 minutes. Check for seasoning and add salt to taste. To serve, top with green onions.
Chicken with Lemon Butter Sauce Lemon Butter Sauce 1/2 cup white wine 2 teaspoons minced garlic 1/2 cup butter (1 stick) 1/2 cup heavy cream 1/4 teaspoon salt 1 lemon Chicken 2 boneless, skinless chicken breasts pounded to 1/4-inch and cut in half salt and pepper 1/3 cup all-purpose flour 1/4 cup extra light olive oil 1 tablespoon capers Parsley for garnish In a small saucepan, combine wine and garlic over medium heat. Bring wine to a boil, reduce heat to a simmer until wine is reduced in half, about 3 to 4 minutes. Pour through a strainer into a bowl to remove garlic. Rinse out saucepan, add butter and place over medium heat. When butter has melted return wine to pan along with cream and salt. Cut lemon and half and squeeze juice of one half into saucepan.. Bring to a boil and simmer 10 to 12 minutes.. Cover and remove from heat. Heat olive oil in a large skillet over medium-high heat. Coat each piece of chicken in flour and season with salt and pepper. Place in skillet and sauté about 4 minutes per side. Arrange chicken on a serving platter. Sprinkle with capers, and spoon sauce on top. Garnish with parsley and lemons if desired.
Sweet and Tangy Oven-Barbecued Chicken 1 cup ketchup 2 tablespoons finely grated onion 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 3 tablespoons molasses 2 tablespoons maple syrup 3 tablespoons cider vinegar 1 teaspoon chili powder 1/4 teaspoon cayenne 4 boneless, skinless chicken breasts, patted dry Salt and Black pepper 1 tablespoons vegetable oil Place oven rack in upper-middle position, about 5 inches from heating element and heat to 325 degrees. Whisk ketchup, onion, Worcestershire, mustard, molasses, maple syrup, vinegar, chili powder, and cayenne in small bowl. Set aside. Heat oil in an oven-proof skillet over high heat and season chicken with salt and pepper. Once pan begins to smoke, add chicken and cook 1 to 2 minutes per side, until lightly browned on each side. Transfer to a plate. Add sauce mixture to skillet and simmer over medium heat for about 5 minutes, stirring frequently. Take pan off heat and add chicken back to pan. Turn to coat well with sauce. Place in oven and cook 10 to 14 minutes. Set oven to broil and keep cooking until thickest part of chicken registers 160 degrees, 5 to 10 minutes. Watch chicken carefully during this portion. The sauce will burn if it is too close to the heating element.
Crock Pot Beef and Noodles 1 (2-pound) beef chuck roast 1 envelope beefy onion soup mix from a 2.2 ounce box 1 can condensed cream of mushroom soup, undiluted 4 cloves garlic, minced 1 (14-ounce) can beef broth 4-6 cups water 2 (12-ounce) packages frozen egg noodles salt and pepper to taste parsley for garnish, optional Place beef roast in slow cooker. Sprinkle onion soup mix on top. Add mushroom soup and garlic and smear on top of roast. Add beef broth. Put lid on crockpot and cook 9 to 10 hours on LOW. Remove lid and shred beef using 2 forks. Add noodles and enough water to mostly submerge the noodles. I try to use as little water as possible because I don't want to water down the flavor. It's ok if some of the noodles are sticking slightly out of the liquid. There is enough moisture and condensation in the crock pot to cook them thoroughly. Cook for 1 hour. Check for seasoning and add salt and pepper to taste.
Roast Pork and Tasso Gumbo 1/2 cup all-purpose flour 1/2 cup vegetable oil 1 cup chopped yellow onion 1 cup chopped green onion 1 cup chopped pablano pepper 1 cup chopped green bell pepper 1 cup chopped celery 1/4 cup finely chopped jalapeno 2 tablespoons minced garlic 2 (15-ounce) cans diced tomatoes 15-ounce 4 cups chicken broth 2 bay leaves 2 dried red chile peppers 1 tablespoon Cajun seasoning 2 teaspoons salt 2 teaspoons black pepper 10 ounces tasso ham, chopped 2 tablespoons vegetable oil 1 to 1 1/2 pounds pulled pork rice for serving Cilantro for garnish To make a roux, whisk together oil and flour in a large heavy saucepan (cast iron is perfect, but any heavy-bottomed pot or pan will do) over medium to medium-low heat. Once combined, it is easier to use a wooden spoon to stir. Stir continuously for at least 20 minutes, until mixture turns a dark caramel color. It should darken very slowly. If it darkens too fast, turn down the heat. The roux will burn if the heat is too high or you don't stir continuously. Be sure to really stir all the way up to the edges of the pot. You don't want any of the mixture to stay in one spot for too long. Add onions, peppers, celery, jalapeno, and garlic. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add tomatoes, broth, bay leaves, dried chili peppers, Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat and simmer 25 minutes. Meanwhile brown tasso ham in a pan using 2 tablespoons of vegetable oil. Add pulled pork and tasso ham and simmer 5 more minutes. Check for seasoning and add more salt if needed. Remove and discard bay leaves and dried chili peppers. Serve gumbo in bowls with rice.